Feral Cooks is a collaboration between Philip and Karl, two foodies who met in Japan. Their appreciation of the culinary arts only magnified as they learned about Japanese cooking and the painstaking effort that chefs put into their art.
The first thing they want their visitors to consider are the three tenets of good cooking:
1) Always use the freshest ingredients available to you.
2) Buy high-quality ingredients whenever possible–your recipes will be more flavorful.
3) Be courageous in the kitchen.
Feral Cooks is not only about Japanese food. Not even close! They pursue a diverse variety of culinary interests, some of which are mutual; some are not. Some are grounded in a passion for Asian cooking. Some come from the traditional south where Philip lives, or the frozen north where Karl battles the winter elements nine months of the year. What they are not, is tame. Yes, they cook chicken breasts – but are more likely to sous vide them with aromatics, and scoff at any recipe that starts “Take two chicken breasts and a can of mushroom soup…”
Read the blog – try the recipes – and you’ll soon see their two distinct personalities and backgrounds. Philip is a recovering academic, with chef training, who moved to the U.S. from merry old England. Meanwhile, Karl is an American IT guy who held down a full-time job in a Tokyo office for many years and now lives in this country with his Japanese wife.
On some culinary topics, the two agree. On others, they clash. Either way, it’s all about flavor, variety and the love of trying something new.
*Illustration of Karl and Philip is courtesy of Stefan Marx.